Chinese Stir-Fry Vegetables |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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As you can tell I'm big on the stir fry and the Asian flavours. Its so simple, but incredibly tasty and very good for you. Ingredients:
220 g thin egg noodles |
2 onions, sliced |
1 tablespoon fresh ginger, minced |
2 carrots, sliced |
1 baby bok choy, halved |
1 red pepper, chopped |
1 cup broccoli, chopped |
1 cup shiitake mushroom, chopped |
1/3 cup water |
2 tablespoons light soy sauce |
1 tablespoon oyster sauce |
2 teaspoons cornflour, blended with |
1 tablespoon water |
Directions:
1. Prepare egg noodles as per directions, drain and set aside.
2. Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft.
3. Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes.
4. Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes.
5. Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens.
6. Plate noodles and top with stirfry mix.
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